A chilled soup, that you can drink or enjoy with a spoon, that is savory, packed with greener vegetable flavors, inevitably refreshing and an excellent option for the summer heat !
Most of you may be familiar with a red gazpacho which includes red tomatoes and peppers and onions, as well as more water-rich cucumber and of course, garlic (lots of it) and bread, some olive oil, some vinegar and basil, all mixed and blended to become a summer starter.
This one is pretty much the same but “green” and “herbier”.
One important detail when you prepare a gazpacho, is the addition of ice cubes, as you blend it. Some gazpachos are thicker and some are runnier, but since we’re using drier vegetables, like fennel and celery, when compared to water-rich tomatoes and cucumber, adding the ice cubes will help emulsify it and make it less thick and more drinkable, but how thick or thin is up to you.
The ideal tool to use is a blender, which I don’t have since I’m not a drinker of “smoothies” but using a food-processor and then an immersion blender/mixer will provide excellent results, but takes longer.
And don’t hesitate with the salt, pepper and sherry vinegar (but not too much) and lots of fresh herbs, to balance it out and enhance the bite of the garlic.
Green means fresher and herbier, so be greenish this summer … :)
